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  • Writer's pictureAl Friedman

Recipe of the week!

Brazilian Rub Salmon with Almond Joy Cookies for dessert!


25 oz salmon, cut into 4 portions

Sea salt and fresh ground pepper, to taste

2 tbsp brown sugar

1 tsp Spanish smoked paprika

1 tsp paprika

1 tsp chili powder

4 garlic cloves, minced

2 tbsp extra virgin olive oil

Juice of one lemon


Preheat oven to 425 degrees F. In a small bowl, mix together brown sugar, smoked paprika, paprika, chili powder, garlic and olive oil. Spread mixture evenly on top of salmon. Place salmon pieces on an oiled foil-lined baking sheet and drizzle lemon juice on top of all salmon. Bake for about 12 to 15 minutes, until cooked through.


1 bag (14 oz) sweetened coconut flakes

2 cups semi-sweet chocolate chips

2/3 cup chopped lightly salted almonds

1 can (14 oz) sweetened condensed milk


Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk. Stir until combined. Using a cookie scoop, scoop out dough onto prepared baking sheet. Shape each cookie into a disc with fingertips moistened with water; pat the top flat. Bake for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown. Let cool on baking sheet.

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